Then it is still wet and needs to be dried. Since it is brushed metal there will be residues of the salt imo.

It is a matter of protection.
For knives most common in Europe is to use Ballistol or similar food safe "creeping oil". Those have very low surface tension and are drawn into the most tiny scratch of the brushed metal surface by the Capillary effect.
Japanese have found camellia leaf oil to be their conservation oil of choice, but it is as expensive as it sounds. But it evaporates super slowly.

For non food save knives or scissors it is quite easy.
Utility knives love WD40

Once you have a tool conserved with that thin oil it is advised to ad some wax if you plan to abuse it.
That helps to keep the oil in place and not wash it away easily. Also for long storage conservation wax helps to minimize evaporation of the oil.

If those where 50$ scissors i would advise to get a Silizium-Carbid rubber and work the rust off. But also for new ones, clean with alcohol, apply oil meticulously, remove the oil with a paper towel coarsely. Then apply some thin layer of petroleum jelly (a.k.a Vaseline) to the blades.

Ignoring the busy part that is